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Processing method of instant chicken breast

A processing method and technology for chicken breast meat, which are applied in the preservation of food ingredients as antimicrobials, food science, food preservation, etc., can solve the problems of excessive monosodium glutamate taste and fishy smell, and achieve the effect of short time and low cost

Inactive Publication Date: 2019-09-10
GUANGDONG HAOWEILAI FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the existing technology, electric roasting and steaming are generally the main treatment methods for instant chicken breast meat. There is still a big gap between brands when it comes to the problem of chicken breast meat becoming dry, and there are many phenomena of drying, burning, and leaving residue after eating. , individual products have the taste of too much MSG, and even the extreme case of fishy smell

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A kind of processing method of instant chicken breast, is characterized in that, comprises the following steps:

[0030] S1. Thawing and marinating;

[0031] S2. Salt withdrawal;

[0032] S3. Fry water;

[0033] S4. boil;

[0034] S5. Trimming; taking the fixed chicken breast weight as a standard, taking meat for chicken breasts exceeding the weight; replenishing meat for chicken breasts with insufficient weight;

[0035] S6. Mixing material;

[0036] S7. Packaging for sterilization.

[0037] Further, in the described meat-taking process, the meat must be taken to the extent that the area of ​​the chicken breast is maximized.

[0038] Further, the step S1 includes thawing and marinating the chicken breast meat by soaking in brine containing 8% hydrogen peroxide at room temperature; the salinity of the brine is 3°.

[0039] Further, the step S2 includes recovering the brine, putting the chicken breast into clean water, and performing a desalination treatment for 7 ...

Embodiment 2

[0048] A kind of processing method of instant chicken breast, is characterized in that, comprises the following steps:

[0049] S1. Thawing and marinating;

[0050] S2. Salt withdrawal;

[0051] S3. Fry water;

[0052] S4. boil;

[0053] S5. Trimming; taking the fixed chicken breast weight as a standard, taking meat for chicken breasts exceeding the weight; replenishing meat for chicken breasts with insufficient weight;

[0054] S6. Mixing material;

[0055] S7. Packaging for sterilization.

[0056] Further, in the described meat-taking process, the meat must be taken to the extent that the area of ​​the chicken breast is maximized.

[0057] Further, the step S1 includes thawing and marinating the chicken breast meat by soaking in brine containing 5% hydrogen peroxide at room temperature; the salinity of the brine is 2°.

[0058] Further, the step S2 includes recovering the brine, putting the chicken breast into clean water, and performing desalination treatment for 5 mi...

Embodiment 3

[0067] A kind of processing method of instant chicken breast, is characterized in that, comprises the following steps:

[0068] S1. Thawing and marinating;

[0069] S2. Salt withdrawal;

[0070] S3. Fry water;

[0071] S4. boil;

[0072] S5. Trimming; taking the fixed chicken breast weight as a standard, taking meat for chicken breasts exceeding the weight; replenishing meat for chicken breasts with insufficient weight;

[0073] S6. Mixing material;

[0074] S7. Packaging for sterilization.

[0075] Further, in the described meat-taking process, the meat must be taken to the extent that the area of ​​the chicken breast is maximized.

[0076] Further, the step S1 includes thawing and marinating the chicken breast meat by soaking in brine containing 15% hydrogen peroxide at room temperature; the salinity of the brine is 5°.

[0077] Further, the step S2 includes recovering the brine, putting the chicken breast into clean water, and performing desalination treatment for 10 ...

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PUM

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Abstract

The invention provides a processing method of an instant chicken breast. The method is characterized by comprising the following steps of S1, unfreezing and salting; S2, desalting; S3, soaking in water; S4, boiling out; S5, cutting, wherein with the fixed weight of the chicken breast as a standard, excess chicken of the chicken breast with the weight higher than the standard is cut out, and chicken is supplemented to the chicken breast with the weight lower than the standard; S6, stirring; S7, packaging and sterilization. The processing method for the chicken breast has the advantages of beingshort in time and low in cost. According to the method, food additives, pigments and the like are not added, the instant chicken breast product with the original taste and flavour, low fat content and high protein content can be processed, and different tastes can be provided for consumers to select.

Description

technical field [0001] The invention belongs to the technical field of instant food processing, and in particular relates to a processing method of instant chicken breast meat. Background technique [0002] Chicken breast meat has high protein content, low fat content, and almost the lowest calorie among all meats. Chicken breast meat has a very strong sense of satiety, because the meat is hard and woody, and a few bites are enough to bring a sense of fullness. It can also reduce appetite and prevent overeating. [0003] Instant chicken breast meat is oil-free and low-salt, rich in taste, easy to eat, ready to eat after unpacking, and has very low requirements for storage conditions. It can be stored in a dry place at room temperature and away from light, and the shelf life is as long as 90-180 days. For office workers who do not have the conditions to cook, or those who love health, instant chicken breast can be said to be very intimate, and it can be eaten at any time. ...

Claims

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Application Information

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IPC IPC(8): A23L13/50A23L13/70A23L3/358
CPCA23L13/50A23L13/72A23L3/358A23V2002/00A23V2200/10Y02A40/90
Inventor 冷山蒲林思慈蔡锴吴少烈吴伟雄
Owner GUANGDONG HAOWEILAI FOOD CO LTD
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